Here is a February email from your neighborhood Olive Oil and Balsamic Emporium. Tomorrow night (Feb. 5) we are having a wine tasting from 5-8 up here at Cask & Grove. You should come by to say "hello" and check out the many ways you can enjoy a bubbly with our white balsamics. We will also have snacks!
We have some fantastic Valentine's Day baskets made up. My personal favorite is the "Mantry: What Every Gentleman Needs" that includes a Salami Picante, Sandwich Kitchen Towel, Black Truffle Sea Salt, Espresso Balsamic, and Chipotle Olive Oil. Good stuff.
Oh yes, friends, Valentine's Day is upon us. The flowers, the chocolates, the wracking your brain thinking of romantic things to do. Personally, I just want to eat a delicious dinner (without making reservations) followed by Downton Abbey, a bottle of wine and some truffles. I may or may not be wearing yoga pants in this fantasy. Clearly, I am a romantic at heart. Every year, except for Casey and my first V-Day together in which I disastrously attempted to make heart shaped homemade ravioli and ended up in tears, I make a variation of this dinner and it beats the heck out of waiting in line for a table (and crying over pasta).
First we have a Balsamic Glazed and Grilled Rib-Eye Steak. I would start those babies marinating sometime in the morning. Next get the Balsamic Ganache Truffles going so they can also hang out getting nice and chilled before dinner time. Then we have Tuscan Herb Roasted Potatoes, which take about an hour to bake, but are ridiculously easy and delicious. Finally, do your Spinach Salad with Goat Cheese, Strawberries and Toasted Pecans. It can sit there looking beautiful on your table until it's time to eat. Then you just toss it with the dressing and go to town.
Our giveaway this month is a 60 mL 4-pack that includes a Pomegranate Balsamic, Strawberry Balsamic, Garlic Olive Oil and Basil Olive Oil, since these are featured in the following recipes. Stop by the store to enter your name to win these beauties. We will draw a winner on Friday, February 13.
Pomegranate Balsamic Glazed and Grilled Rib-Eye
1/3 c. Pomegranate Balsamic
1/4 c. Garlic Olive Oil
(OR 1/4 c. Extra Virgin Olive Oil with 1 garlic clove, minced)
1 Tbsp. Dijon Mustard
2 tsp. Salt
2-4 Rib-Eye Steaks
In a medium bowl, mix together the balsamic, Dijon, and salt. Slowly drizzle in the olive oil, whisking continuously, until thick and emulsified. (I love that word. Emulsified.) Pour the marinade in a zip-lock bag (or Pyrex-style container, if you so choose), add the steaks and squish around to coat. Place in the refrigerator for 4-6 hours, turning steaks at least once.
Preheat grill or broiler and cook steaks to your preferred done-ness. Let rest for 5 minutes before slicing.
Tuscan Herb Roasted Potatoes
1.5 lbs. Red Bliss or other New Potatoes
2-3 Tbsp. Tuscan Herb or Garlic Olive Oil or Basil Olive Oil
1 tsp. Salt
Freshly Ground Pepper
Parmesan Cheese, for sprinkling
Preheat oven 375 degrees F.
Half the potatoes lengthwise and cut them into 1-inch wedges. In a large bowl, toss the potatoes with the olive oil, salt and pepper. Spread potatoes out in a single layer on a large baking sheet.
Roast the potatoes until golden brown, anywhere from 45 minutes to an hour, flipping halfway through. Remove from the oven and season with more salt and pepper, if needed and sprinkle with Parmesan.
Baby Spinach with Berries, Goat Cheese and Pecans in Strawberry Vinaigrette
For the Dressing:
3 Tbsp. Strawberry (or Pomegranate) Balsamic
6 Tbsp. Extra Virgin Olive Oil (or try Basil Infused EVOO)
1/4 c. Honey
1/2 tsp. Dijon Mustard
2 Tbsp. finely minced Shallot
1/4 tsp. Salt
1/8 tsp. Pepper
For the Salad:
1 bag (6-7 oz.) baby spinach
2 c. (1 pint) stemmed and sliced strawberries
1 c. blueberries
1/2 c. pecans, chopped and toasted (unless you're lazy like me and don't toast them)
4 oz. goat cheese, crumbled
Combine all the ingredients for the dressing, except for the oil, in a medium bowl and whisk well. Slowly add in the oil, whisking constantly, until smooth and emulsified (!!).
In a large bowl, toss together the spinach, strawberries, blueberries, and pecans. Add the dressing a little at a time, tossing to coat. Top with the goat cheese and serve immediately.
Balsamic Ganache Truffles
1/2 c. steaming hot heavy cream
1 pinch of salt
8 oz. best quality dark chocolate chips (I use Ghirardelli 70%)
3 Tbsp. Dark Balsamic (Strawberry, Espresso or Lavender are great options)
1/2 c. cocoa powder, for rolling
Place the chocolate in a medium, heat proof bowl (I prefer glass).
In a heavy bottomed sauce pan, heat the cream and salt over low heat until it is just beginning to steam. Do not allow it to scald or boil. Remove from heat.
Pour the cream over the chocolate and allow to sit, undisturbed, for 2-3 minutes. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir again until well combined. Cool to room temperature, cover with plastic wrap, and then place the bowl in the refrigerator. Let chill until the ganache is cold and can be scooped into balls. (2-3 hours).
Line a baking sheet with parchment paper. (Check to make sure that this sheet can fit in your fridge or freezer to avoid heart break and cursing later on.)
Take 1 tsp. of ganache and quickly roll it in your hands to form a ball. Don't worry about making it perfectly round, or your ganache will melt and become too sticky to work with. You can also use a melon baller or small ice cream scoop for this part, if you don't like getting your hands dirty, so to speak.
Place the balls on the prepared baking sheet and then, once all your truffles are done, place them back in the fridge or freezer to firm them up again. (30 minutes or so)
Roll those truffles in cocoa powder, if you're into that. They will keep in a covered container, layers separated by parchment or wax paper, in your refrigerator for quite a while. (I think. I wouldn't know, as they don't tend to last long with me, the Dowager Countess, and my friend Vino.) Serve with sliced strawberries for more decadence.
Cheers to a perfectly lovely Valentine's Day meal. Who needs reservations anyway?
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